Wednesday, October 20, 2010

Classic Marinara Sauce

I'm still getting lots and lots of tomatoes from the garden. In an attempt to use some of them up, I decided to whip up some marinara sauce. This is a simple, classic marinara with lots of tomato and veggie flavor. I substituted fresh, peeled and seeded tomatoes (3-4 pounds) plus a small can of tomato paste, for the canned tomatoes, but I am sure it would be great with the canned tomatoes too. This was perfect served on top of some spaghetti and chicken Parmesan (recipe coming later this week). I'm thinking I'll use the rest for calzones later this week!

Classic Marinara Sauce
Adapted from My Kitchen Cafe

2 Tb. olive oil
3 cloves garlic, minced or pressed
1 small onion, finely chopped (1/2 - 2/3 cup)
1 stalk celery, chopped (1/4 - 1/3 cup)
1 carrot, peeled and chopped (1/3 cup)
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 cans (28 oz. each) crushed tomatoes
1/2 Tb. dried basil
1/2 Tb. dried oregano
1/2 Tb. dried parsley
1/4 tsp. marjoram
2 dried bay leaves
1 Tb. brown sugar
2 Tb. butter

Heat oil in large pot, Add garlic, onion, celery, and carrots and cook until onion is translucent and lightly browned and veggies are tender. Add salt and pepper and stir well. Add tomatoes, basil, oregano, parsley, marjoram, and bay leaves. Simmer, covered, on low heat for about 1 hour, stirring occasionally, until sauce is thickened. remove bay leaves and stir in brown sugar and butter. Cool slightly, then blend in food processor until desired consistency is reached (I like mine fairly smooth). Make about 7 cups sauce.

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